Heirloom Tomato and Corn Salad


Heirloom Tomato and Corn Salad


  • 5 ears sweet corn, yellow or white
  • 34 medium heirloom tomatoes, washed and dried
  • 1/4 red onion, thinly sliced and soaked in ice water
  • Fresh basil leaves, a small handful
  • Fresh parsley leaves, a small handful
  • Sherry vinegar
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


Remove the husks from the corn. Clean off the corn silk. Wash and dry the cobs. With a sharp knife, carefully cut the kernels off the cobs. Set corn aside in a large bowl.

Remove the blossom end from each tomato. Cut the tomatoes into four sections and then slice into 1/4″ thick pieces. Feel free to cut the tomatoes into different shapes such as wedges or rounds. In the bowl with the corn, add a generous sprinkle of sea salt and freshly ground black pepper. Drizzle with some extra virgin olive oil and sherry vinegar. Add the onion and mix. Taste and continue repeating until the corn is seasoned.

Add the tomatoes and a handful of basil and parsley. Gently mix. Taste and season with more salt, pepper, vinegar, and olive oil as necessary.

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